Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
Stinging nettle (<i>Urtica dioica</i> L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, t...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/22/6909 |
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| author | Ada Krawęcka Aldona Sobota Urszula Pankiewicz Ewelina Zielińska Piotr Zarzycki |
| author_facet | Ada Krawęcka Aldona Sobota Urszula Pankiewicz Ewelina Zielińska Piotr Zarzycki |
| author_sort | Ada Krawęcka |
| collection | DOAJ |
| description | Stinging nettle (<i>Urtica dioica</i> L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (<i>p</i> ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g<sup>−1</sup> and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g<sup>−1</sup> and 13.35 µg g<sup>−1</sup>, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (<i>p</i> ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g<sup>−1</sup> to 8.82 g 100 g<sup>−1</sup>) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g<sup>−1</sup> to 5.63 g 100 g<sup>−1</sup>). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle. |
| first_indexed | 2024-03-10T05:14:20Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T05:14:20Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e104cf169e954afa937b7003f7dd4e6a2023-11-23T00:35:31ZengMDPI AGMolecules1420-30492021-11-012622690910.3390/molecules26226909Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality PropertiesAda Krawęcka0Aldona Sobota1Urszula Pankiewicz2Ewelina Zielińska3Piotr Zarzycki4Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandStinging nettle (<i>Urtica dioica</i> L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (<i>p</i> ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g<sup>−1</sup> and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g<sup>−1</sup> and 13.35 µg g<sup>−1</sup>, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (<i>p</i> ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g<sup>−1</sup> to 8.82 g 100 g<sup>−1</sup>) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g<sup>−1</sup> to 5.63 g 100 g<sup>−1</sup>). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.https://www.mdpi.com/1420-3049/26/22/6909enriched pastafunctional foodglycemic indexphytochemicalspigmentsminerals |
| spellingShingle | Ada Krawęcka Aldona Sobota Urszula Pankiewicz Ewelina Zielińska Piotr Zarzycki Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties Molecules enriched pasta functional food glycemic index phytochemicals pigments minerals |
| title | Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties |
| title_full | Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties |
| title_fullStr | Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties |
| title_full_unstemmed | Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties |
| title_short | Stinging Nettle (<i>Urtica dioica</i> L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties |
| title_sort | stinging nettle i urtica dioica i l as a functional component in durum wheat pasta production impact on chemical composition in vitro glycemic index and quality properties |
| topic | enriched pasta functional food glycemic index phytochemicals pigments minerals |
| url | https://www.mdpi.com/1420-3049/26/22/6909 |
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